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Home » Meals » Appetizers » Savory Stuffed Red Potatoes

Savory Stuffed Red Potatoes

March 6, 2014Leave a Comment

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Savory Stuffed Red Potatoes

I recently found myself with half a bag of baby red potatoes and no real plans for them.  A few more days and they would go out with the trash.  That seemed wasteful though and I’m trying to make more of an effort to actually use all the produce I buy.

Roasted corn and poblano soup was already on the menu so I decided to try these little potato bites on the side.  The two dishes paired really well, which was a relief because the potatoes can take a little while to prepare.  It’s a simple recipe but the scooping out of the potatoes (without tearing the skins!) is what is most time consuming.  Worth it though.

Ingredients for Savory Stuffed Red Potatoes:

8 small red potatoes
1 tablespoon vegan sour cream
2 tablespoons vegan butter, melted
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 teaspoon green onion
2 teaspoons vegan cheddar cheese, grated
olive oil
sea salt
How to make Savory Stuffed Red Potatoes:

In a saucepan, cover the potatoes with water and boil until tender.  The amount of time needed here will depend on the size of your potatoes.  Mine were on the small side and I let them boil about 15 minutes.  Drain potatoes and set aside to cool.

Cut potatoes in half and carefully scoop out the inside, leaving a little edge all around.  Spray a little olive oil on the skin side of each potato and sprinkle with sea salt, to taste.

In a medium size bowl, combine the scooped out potato, sour cream, butter, seasoned salt, pepper, garlic powder, green onions, and cheese.

Spoon the mixture evenly back into each potato skin and top with a little extra cheese.

Bake approximately 10 minutes.  Sprinkle with green onions and serve warm.

 

Savory Stuffed Red Potatoes

5 from 1 vote
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Author: Holly Gray
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Ingredients

  • 8 small red potatoes
  • 1 tablespoon vegan sour cream
  • 2 tablespoons vegan butter melted
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon green onion
  • 2 teaspoons vegan cheddar cheese grated
  • olive oil
  • sea salt

Instructions

  • In a saucepan, cover the potatoes with water and boil until tender.  The amount of time needed here will depend on the size of your potatoes.  Mine were on the small side and I let them boil about 15 minutes.  Drain potatoes and set aside to cool.
  • Cut potatoes in half and carefully scoop out the inside, leaving a little edge all around.  Spray a little olive oil on the skin side of each potato and sprinkle with sea salt, to taste.
  • In a medium size bowl, combine the scooped out potato, sour cream, butter, seasoned salt, pepper, garlic powder, green onions, and cheese.
  • Spoon the mixture evenly back into each potato skin and top with a little extra cheese.
  • Bake approximately 10 minutes.  Sprinkle with green onions and serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

 

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Filed Under: Appetizers, Side Dishes, Vegan, Vegetarian Tagged With: appetizers, cheese, game day, potatoes, vegetarian

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Comments

  1. Life with Kaishon

    March 13, 2014 at 11:40 pm

    These look so delicious. I love this! My husband loves red potatoes.

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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